Tropical Coconut Cream Pie in Coconut Cookie Crust

• 1 1/2 cups shortbread cookie crumbs (about 20 cookies)
• 1 2/3 cups sweetened flaked coconut, divided
• 1/3 cup butter or margarine, melted
• 1 large banana, sliced
• 1 1/2 cups cold milk
• 1 pkg. (4-serving size) vanilla instant pudding & pie filling
• 1 can (8 oz.) crushed pineapple, well drained
• 2 cups thawed frozen whipped topping
• toasted coconut (optional)

Instructions:
Heat oven to 325F. Mix cookie crumbs, 2/3 cup of the coconut, and melted butter in medium bowl until well blended. Press mixture evenly into bottom and up sides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust. Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over mixture. Sprinkle with toasted coconut, if desired. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Makes 8 servings.

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